Foodie

Friday, September 03, 2010

I have heard and even cooked Drunken Chicken before but when i saw what my friend, Jinni brought to a Summer Potluck, i had to ask for the recipe. The dish was so delectable and the chicken rolls so delicately sliced and presented that i keep on coming back for more. Jinni had a very light hand and the rolls were not very drunk. I like the flavor very much, unlike the drunken chicken i made before, the chicken was drunk and the alcohol too overpowering. Now that i have brewed some very light and sweet tasting glutinous rice wine, i decided that i had to "rock and roll " up some chicken thighs. The result was so satisfying and i am sharing my version of the recipe. Thank you, Jinni. I will be cooking alot more recipes using the home-brewed wine and the residues. Please do come back and thanks for visiting. Will be posting step by step on how to roll the chicken thighs.Ingredients:

6 boneless chicken thighs with skin

Salt and pepper to taste

1 cup chicken stock

1/2 - 1 cup home-brewed glutinous rice wine (or use Wine that you will drink - I have tried with Japanese Plum Gekkeikan and it was very good)

Garnishes:

Sliced Cucumber, Carrot and Daikon

Spring Onions Shreds

Method:

Lay 2 pieces of boneless chicken thighs with skin down on a large piece of plastic wrap. Try and arrange the chicken skin neatly spread and meat as level as possible.

Sprinkle chicken thighs with salt and pepper.

Roll the meat up by holding the 2 ends of the plastic wrap, twist and roll it tightly like you would roll a sausage. Fold the two twisted ends in to secure.

Repeat with the other chicken thighs - 2 thighs to a roll.

Wrap the rolls up with aluminium foil and steam the rolls for 30 - 40 minutes until cooked through. Let it cool.

Mix the chicken stock and wine together in a large container and let the cooled chicken rolls(removed the foil and plastic wrap and discard) steep in this solution for a day or overnight.

Slice chicken rolls into 1/4 inch slices and serve cold or at room-temperature.

The stock and wine solution can be cooked down and reduced to a stock and drizzle over chicken rolls or use for dipping.

16 comments:

Very presentable! Suitable for CNY feast too. BTW, what is the green color sauce on the plate? Yes, this would pair very well with the sweet glutinous rice wine. I should have accepted Fern offer when she wanted to give me some of the white thingy.

Hi Lily, It is really a joy to see your recipes and the photos. Nowadays you made the dish so pretty with all the veggie decorations. Your dishes looked so gorgeous, just like the 5 star hotel or 3 star restaurant's chef. May God Bless you and your family. Thank you for sharing all the tips and recipes.

Hi lily, Thank you so much for this wonderful recipe. I did not read your recipe properly and end up ages deboning the whole leg and thighs hence the shape was tapered instead. ( serves me right) Dont have plum wine so used Stone's ginger wine and a bit of XO. Its fabulous. Thanks again

Thank you so much for posting this recipe. I have tried it several times and my family quite enjoys it. But, since we all know it is very unhealthy to use plastic wrap in cooking at high temps, I did try to substitute with parchment paper, then aluminum foil. To my dismay, all the juices ran out and it did not turn out as well as with plastic wrap. I also substituted the aluminum foil with butchers netting. I do love the way it forms a perfect cylinder with the plastic, yet with the parchment/netting, or parchment/aluminum it isn't as nice. Any suggestions?

parchment paper does not wrap the meat as tightly as wrap does. The only suggestion would be to tie the rolls with cotton twine, then wrap up. Try to steam in low heat and for longer, then the juices will not ooze out if do not overcook the meat.